Tasting term used to indicate the range of sensations detected in the mouth (rather than on the nose). Also, a competent taster may be said to have a good palate.
An attractive, delicate floral or fruity aroma.
Sparkling wine, generally of lower quality.
Semi-sparkling. Used on labels, and also as a tasting term to describe any wine with bubbles evident in the glass or on the tongue.
An oily smell which is typical of fine, aged Riesling.
Vine disease caused by an aphid which attacks the root system. Phylloxera devastated Europes vineyards in the nineteenth century. The solution was eventually found: to graft European vines onto resistant American rootstocks. More recently, California has suffered from phylloxera, owing to the use of non-resistant rootstocks. A few privileged areas are free from phylloxera, notably much of Chile.
Premier cru (Fr.)
First growth. In Bordeaux, this means one of the wines at the very top of the classification. In Burgundy, premier cru is the next level down from grand cru; such wines are labelled with the village appellation plus the name of the premier cru.
Winemaking term for the process of pumping fermenting juice from the bottom of the tank into the top, to break up the floating cap of skins and help extract colour, fruit and tannin.